Enjoy Our Delicious Palak Paratha Recipes. 😋

Palak Paneer Paratha

Servings - 2 - 3

INGREDIENTS

(For Dough)
Water - 500 milliliters
Spinach - 130 grams
Cold water
Ginger - 1 teaspoon
Green chili - 1 1/2 teaspoons
Wheat flour - 300 grams
Salt - 1/2 teaspoon
Oil - 2 teaspoons
Water - 30 milliliters
(For Raita)
Yogurt - 300 grams
Onions - 40 grams
Red chili - 1/4 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Coriander - 1 1/2 tablespoons

(For Paneer Stuffing)
Grated paneer - 300 grams
Onions - 75 grams
Green chili - 1/2 teaspoon
Coriander - 2 tablespoons
Red chili - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Salt - 1 teaspoon
Cumin powder - 1/2 teaspoon
Ghee - for brushing

PREPARATION

(For Dough)
1. Take a pan, add 500 milliliters water, 130 grams spinach and stir well.
2. Bring it to a boil.
3. Remove it from water and transfer this into a clod water.
4. Drain the spinach and transfer this into a blender, add 1 teaspoon ginger, 1 1/2 teaspoons green chili and blend it into a puree.
5. In a mixing bowl, add 300 grams wheat flour, 1/2 teaspoons alt, 2 teaspoons oil, blended mixture and mix it well.
6. Add 30 milliliters water and knead it into a smooth soft dough.
7. Rest the dough for 20 minutes.

(For Paneer Stuffing)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Keep aside.

(For Raita)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Refrigerate for 30 minutes.

(For Palak Paneer Paratha)
1. Take a medium size ball from the dough.
2. Roll the ball into small circle.
3. Place few tablespoons of the paneer stuffing on the dough circle. Seal the edges completely so that the stuffing does not come out.
4. Flatten the dough circle, sprinkle a little flour and roll them with a roller.
5. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat.
6. Turn it and again pour ghee on other side. Cook on low heat till golden brown.
7. Serve hot with raita.

Palak Aloo Paratha

Servings - 2 - 3

INGREDIENTS
Water - 1.5 litres
Spinach - 280 grams
Wheat flour - 400 grams
Salt - 1/2 teaspoon
Water - 100 milliliters
Boiled mashed potatoes - 800 grams
Onions - 120 grams
Coriander - 10 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Carom seeds - 1/4 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Ghee - for brushing

PREPARATION
1. Take a heavy skillet, add 1.5 litres and bring it to a boil.
2. Add 280 grams spinach and mix it well.
3. Boil for 3 - 5 minutes on medium heat.
4. Remove it from heat and transfer this into a blender and blend it into a puree.
5. In a mixing bowl, add 400 grams wheat flour, blended puree, 1/2 teaspoon salt and mix it well.
6. Add 100 milliliters water and knead it into a smooth soft dough.
7. Rest the dough for 20 minutes.
8. In a mixing bowl, add 800 grams boiled mashed potatoes, 120 grams onions, 10 grams coriander, 1 tablespoon green chili, 1 teaspoon salt, 1/4 teaspoon carom seeds, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon dry mango powder and mix it well.
9. Take a medium size ball from the dough. (see video)
10. Roll the ball into small circle.
11. Place few tablespoons of the stuffing on the dough circle. Seal the edges completely so that the stuffing does not come out.
12. Flatten the dough circle, roll them with a roller to approximately six-inch diameter. This is now called a paratha.
13. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat.
14. Turn it and again pour ghee on other side. Cook on low heat till golden brown.
15. Serve hot with curd.